Abstract: Moisture, protein and lipid contents, appearance (colour and appeal for purchase), odour and extent of lipid oxidation of 6 meat types (pork from Nigerian indigenous pigs, pork from exotic pigs, West African dwarf goat meat, Red Sokoto goat meat, mutton from West African dwarf sheep and beef from White Fulani cattle) under simulated Nigerian open-market retail conditions were studied. Loin steaks from 4 carcasses of each meat animal type, sampled fortnightly during a 10-week period (representing 6 sampling batches) were used. The retail conditions were (A) fresh meat that was frozen after 3-hour post-slaughter chilling, (B) fresh meat that was displayed on the counter for 7 hours, after initial 3-hour post-slaughter chilling before frozen storage, (C) fresh meat that was displayed on the counter for 7 hours, after initial 3-hour post-slaughter chilling and thereafter refrigerated overnight before frozen storage and (D) fresh meat that was displayed on the counter for 7 hours, after initial 3-hour post-slaughter chilling, then refrigerated overnight and thereafter re-displayed on the counter for another 7 hours before frozen storage. Acceptability assessment for appearance and odour was by a 7-member panel using a 9-point Hedonic scale. Moisture, protein and lipid contents were determined. Extent of lipid oxidation was measured by quantifying the malonaldehyde (MDA) content of samples using the thiobarbituric acid reactive substances test. The moisture (range, 66.74 ? 1.74 – 71.51 ? 3.29%) and protein (range, 17.96 ? 1.01 – 20.09 ? 1.22%) contents of the meat types were not significantly different (P>0.05). The values were in order of mutton > beef > Red Sokoto goat meat > West African dwarf goat meat > pork (exotic breed) > pork (indigenous breed) for moisture content beef > mutton > Red Sokoto goat meat > West African dwarf goat meat > pork (indigenous breed) > pork (exotic breed) for protein content. Lipid content of the meat types were significantly different (P<0.01) and were in order of pork from exotic pig (10.68 ? 0.63%) > pork from indigenous pigs (9.92 ? 0.78%) > West African dwarf goat meat (8.34 ? 0.46%) > Red Sokoto goat meat (6.71 ? 0.38%) > beef (6.54 ? 0.51%) > mutton (5.98 ? 0.28%). As length of display and/or storage increased, sensory attribute (appearance and odour) scores of meat types were found to be in order of beef > mutton > pork (indigenous breed) > pork (from exotic breed) > Red Sokoto goat meat > West African dwarf goat meat. On the second day of display and/or storage, goat meats were first to be disliked. All meat types except beef were extremely disliked at the end of second day of display. MDA concentrations of the meat types were significantly different (P<0.001) and increased with increasing length of display and/or storage. Beef was most stable to lipid peroxidation, followed by mutton, Red Sokoto goat meat and West African dwarf goat meat. Pork from indigenous pigs and pork from exotic pigs were the most susceptible to oxidative deterioration. Generally, shelf-life of the meat types was found to be: pork and goat meat < mutton < beef this should be put into consideration during retail display.